Tuesday, December 28, 2010

Yorkshire Pudding

Christmas Eve, I was cooking Prime Rib for 85 people, and on the menu was Yorkshire Pudding. I told the Chef " I'v heard of it, but never made it" His answer was " then you get to make it" I got on the computer and got some recipes. On the 26th I made it again in the dutch oven. Of coarse it worked! That's were it was first made, 200 years ago. It's a little mild in flavor, but all British food is. It is a good chance from potatoes or rice, all the time. New Years is coming , and you my be planing on Prime Rib. I would do it in a salt crust, but that's for some other post. Good Luck and Have a prosperous and Happy New Year.

8 ounces salt pork, chopped
2 cups all-purpose flour
1 1/2 teaspoons salt
2 cups skim milk, heated to 110°f.
3 large eggs

In a 8" or 10" dutch oven or cast iron skillet, over low heat, render pork, stirring occasionally, unit pork is lightly browned. About 25 to 30 minutes. Discard,( or save for other use), pork. Pour off fat from pan. Let cool slightly. Make batter in a large mixing bowl, combine flour, and salt. In a medium bowl, whisk in milk and eggs, and 2 tablespoons of the fat, until smooth. Slowly whisk milk mixture into flour mixture, until smooth. Cover with plastic wrap and let rest at room temperature for 1 hour. Preheat two 10" dutch oven to 425°f. Divide remaining fat between the two ovens. Let fat come to a slit smoke. Whisk batter and pour half into center of each oven. Bake until golden brown, and edges are crisp, about 25 minutes. With skewer, poke small hole in center of each pudding and continue to bake until a deep golden brown, 3 to 5 minutes more. Transfer pudding to a cutting board and cut into wedges. Serve with au jus or gravy. GOOD LUCK.

No comments:

Post a Comment